Friday, January 16, 2015

Gluten Free "Oreo" Dessert

Lately, eating dessert has been my favorite way to pass the time. This treat tops my favorite list for combining chocolate, ice cream, and cool whip into one delicious confection. Better yet, by adding a few juicy strawberries to the top, it becomes fractionally more guilt-free.


1 German chocolate bar
1/2 stick margarine
3/4 c. sugar
5 oz OR 2/3 c. evaporated milk
1 tsp. vanilla
24 crushed Oreo cookies
1/2 stick margarine, melted
1/2 gallon vanilla ice cream, softened
1 container cool whip

*We use Glutino brand chocolate sandwich cookie to make it gluten free


1. Combine German chocolate bar, 1/2 stick margarine, sugar, evaporated milk, and vanilla in a pan on the stove. Bring to a boil and then let it cook at a medium low heat for about 90 seconds. Allow this to cool completely.

2. Spread the crushed cookies in the bottom of a 9x13. Pour melted butter over the cookies.

3. Slice ice cream into 1 inch slabs and place on top of cookies until they are completely covered. Put it in the freezer.

4. When chocolate sauce is cool, pour it over the ice cream. Put it back in the freezer.

5. Slather in cool whip when ready to serve. The recipe calls for maraschino cherries, but I always opt for strawberries.

Happy, happy Friday. May your weekend be long & spectacular.
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